Tartare of New Zealand venison

Name: Tartare of New Zealand venison
Ingredients: Venison tenderloin; Mayonnaise; Dijon mustard; Tabasco red pepper; Worcestershire sauce; banana shallot; Chives; Sea salt; 200 g Full-fat yogurt; 200 g Liquid egg white; 30 g Sushi Su rice vinegar; 800 g Leek oil; 10 g Fine sea salt; 1.8 kg Amsterdam onions; 25 g Agar gelification; Amsterdam onions; 6 g Sea salt; 8 g Icing sugar; 66 g Liquid egg white; 50 g Pastry flour; 40 g Leek oil; 400 g Stoere jongen pan brioche; 2 l Whole milk; 2 l unsweetened whipped cream; Pro espuma fred (6 GR per liter); 20 g Sea salt; 160 g Sushi Su rice vinegar; 1 units.items Stoere jongen pan brioche

Tartare of New Zealand venison with leek, Amsterdam onions and brioche bread.

This dish was presented during the 'Chef’s Table Wild' where real autumn dishes were served, of course with game & poultry in the spotlight.

Ingredients

Venison tenderloin

Mayonnaise

Dijon mustard

Tabasco red pepper

Worcestershire sauce

banana shallot

Chives

Sea salt

200gFull-fat yogurt

200gLiquid egg white

30gSushi Su rice vinegar

800gLeek oil

10gFine sea salt

1.8kgAmsterdam onions

25gAgar gelification

Amsterdam onions

6gSea salt

8gIcing sugar

66gLiquid egg white

50gPastry flour

40gLeek oil

400gStoere jongen pan brioche

2lWhole milk

2lunsweetened whipped cream

Pro espuma fred (6 GR per liter)

20gSea salt

160gSushi Su rice vinegar

1units.itemsStoere jongen pan brioche

Preparation

Cut the fillet into fine cubes.
Finely chop the shallot.
Cut the chives very finely.
Mix the tartare with all the other ingredients and season to taste.
Preparation step 2: Leek emulsion.

Put the egg white, yogurt, sushi vinegar, and salt in the blender.
Emulsify with the oil.

Put 1200 GR Amsterdam onions and 600 GR Amsterdam onion liquid in the thermoblender.
Add the agar and heat to 100°C.
Blend until smooth and let it run for 3 minutes once 100°C is reached.
Cool in a container and blend again once the mixture is completely cooled.